Welcome spring with these Mini Vanilla Cupcakes With Strawberry Cream Cheese Frosting. Deliciously moist with a swirl of irresistible strawberry icing on top, these delicious bite-sized treats are perfect for parties, baby showers, and special occasions.
Vanilla cupcakes are a universal favorite, and this recipe bakes up incredibly moist and tender cupcakes in mini form. We’ve topped them with a silky cream cheese frosting infused with pulverized freeze-dried strawberries. The result is amazing – an icing that’s sweet and tangy, with bright berry flavor. Look for freeze-dried strawberries in the dried fruit aisle of most grocery stores, and use full-fat cream cheese in the frosting if you plan to pipe it.
Everything You Need to Make Perfect Mini Vanilla Cupcakes
If you can make regular-sized cupcakes, you can easily make these Mini Vanilla Cupcakes. You’ll need a GoodCook AirPerfect Nonstick 24 Cup Mini Muffin Pan to make mini cupcakes, and a bunch of mini muffin liners. You’ll also need a GoodCook Touch 5 QT Mixing Bowl, a GoodCook Gourmet Stainless Steel Spatula Spoon, and the GoodCook Cake Decorating Set if you plan on piping the frosting. Once you’ve got your essentials, you’re ready to bake!
Bake & Share!
Happy mini cupcake baking! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcomPrint
Mini Cupcakes With Strawberry Cream Cheese Frosting
Pretty in pink, these delicious strawberry vanilla bite-sized treats are perfect for parties and special occasions.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour
- Yield: 48 mini cupcakes
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 and 1/2 cups unbleached all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 cup unsalted butter, room temperature (2 sticks)
- 1 (8 ounce) package cream cheese, room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 2 cups freeze-dried strawberries, pulverized in food processor (yield after processing is approximately 6-8 tablespoons)
Preheat oven to 325° F. Line a 48 mini-cupcake tin with paper or parchment liners.
In a large bowl, cream butter and sugar together until light and fluffy, about 2 minutes. Add eggs, one at a time. Be sure to scrape down sides of bowl as you go to make sure everything is fully incorporated. Add vanilla and mix to combine.
In a separate bowl, combine flour, baking powder, and salt. Stir until all are mixed together well. Add ⅓ of dry ingredients to the creamed butter mixture and blend well. Add ½ of the buttermilk, and blend again. Repeat until everything is added, ending with the dry ingredients.
Fill the prepared cups two-thirds full. Bake for 11-13 minutes, or until a toothpick inserted in center comes out clean. Cool for 5 minutes in the pan, and then remove cupcakes from pan to a wire rack to cool completely.
For the frosting: In a large bowl with a hand mixer or stand mixer with beater attachment, beat butter on medium speed until creamy, about 1 minute. Add cream cheese and vanilla and beat until blended. Turn speed to low and add powdered sugar a little at a time until fully incorporated. Add pulverized strawberries, and mix until incorporated. Turn speed back to medium and continue beating until light and fluffy, 3-5 minutes. Make sure throughout the process to scrape down sides of the bowl as needed to make sure everything is incorporated.
Frost cooled cupcakes, garnishing with a little reserved freeze-dried strawberry pieces, if desired.